Ingredients
2 tablespoons butter2 tablespoons canola oil1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes1/4 cup chopped onion3 tablespoons all-purpose flour1 tablespoon paprika1 teaspoon salt1/4 teaspoon pepper4 cups beef stock or broth2 cups water1 bay leaf4 sprigs fresh parsley, chopped2 sprigs celery leaves, chopped1/2 teaspoon dried marjoram1-1/2 cups cubed peeled potatoes1-1/2 cups sliced carrots1-1/2 cups chopped celery1 can (6 ounces) tomato paste
Preparation
In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
